I am thrilled that the 3D printed food panel (3D Printed Food: Spam or Paté? You Decide.) was accepted to SXSW 2016 and we've expanded the panel to include an additional perspective! Molly Sullivan from Stumptown Coffee Roasters will be joining Michael, Phair and me to discuss the desirability(?) of 3D printed food in bakeries and commercial kitchens.
Molly Sullivan is a food and beverage junkie from Portland, OR. After spending 15 years in bakery industry, she recently made the jump to specialty coffee with Stumptown Coffee Roasters. Molly has worked in almost every facet of the bakery industry (except being a professional baker!) for both small, artisan bakeries and large, commercial bakeries. She is constantly on the hunt for what is delicious, sustainable and cutting edge.
We're not sure what day we'll be presenting, but we know we'll be on the SouthBites track, most likely at the Driskell and it's likely we'll have a 3D printed something for you to taste.
Discussing Designing for the Fringe on the 3D LILA Podcast.
Designing for the Fringe: Making dysphagia-safe carrots at home.
The presentation and my notes from my portion of the presentation at South by Southwest (SXSW). My perspective was mostly focused on the utilitarian purpose fo 3D printed food -- particularly for those with Swallowing Disorders (Dysphagia).
Dysphagia is the medical term for the symptom of difficulty in swallowing. Dysphagia brings a major life change. Advancements in the word of 3D printing open the door for more people to enjoy nutritious, fresh food.
Updates on 3D Printed Food: Spam or Paté? You Decide at SXSW 2016.
A few notes about my submission to the Panel Picker for the 2016 SXSW Interactive festival.
I conducted a Workshop on Designing for the Fringe. Here are the ideas we brainstormed at this amazing conference.
Going beyond confectionery and novelty to applications that solve real problems.